Pan Fried Potatoes and Green Beans

Bring large pot of water to boil and add beans. Cook until bright green in color and tender crisp, approximately 2–3 minutes. Plunge cooked beans into a bowl of ice water to stop the cooking process. When completely cool, drain beans in colander.

Place cubed potatoes, olive oil, basil, oregano and garlic powder in a large Ziploc bag. Shake to coat.

Heat skillet over medium high heat and add potatoes. Cook until starting to brown; stirring occasionally.
Lower heat to medium low so as not to overbrown the potatoes before they are tender. Stir occasionally. Cook until golden brown and tender.

Add well-drained green beans, butter and salt and pepper to taste. Cook for additional 3–5 minutes.

Note: If you like your beans more tender, add them to the skillet with the potatoes earlier in the cooking process.